Diet for natural beauty - Vegetables

Vegetables – They are an extremely rich source of minerals, enzymes and vitamins. Faulty cooking and prolonged careless storage however, destroy these valuable nutrients. Most of the vegetables are therefore, best consumes in their natural row state in the form of salads.

There are different kinds of vegetables. They may be edible roots, stems, leaves, fruits and seeds. Each group contributes to the diet in its own way. Fleshy roots have high energy value and are good sources of vitamin B. Seeds are relatively high in carbohydrate and proteins and yellow ones are rich in vitamin A. Leaves, stems and fruits are excellent sources of minerals, vitamins, water and roughage.

To prevent loss of nutrients in vegetables, it is advisable to steam or boil vegetables in their juices on a slow fire and the water or cooking liquid should not be drained off. No vegetable should be peeled unless it is so old that the peel is tough and unpalatable. In most roots vegetables, the largest amount of minerals is directly under the skin and these are lost if vegetables are peeled. Soaking of vegetables should also be avoided if taste and nutritive are to be preserved.